Karha Parshad

Name: Karha Parshad
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Sugar; 3 cup Water; 1 tbsp Desi Ghee; 1 cup Wheat Flour (Atta)

My Breadtime Stories @cook_13429995

<3 Satnaam Shri Waheguru Ji <3

Confession : As a kid, I have tried to ditch Gods. A cousin and I would ALWAYS enter the Parshad queue a good 2-3 times till either someone caught us by the ghee-smeared hands, or just by our nervous giggles!
But what to do, ek bar me Karha Parshad se kuch banta hi nahin tha!

Little had I known back then how EASY cooking it would be, and that too in 20mins. 👌🏼

<3 Satnaam Shri Waheguru Ji <3

Little had I known back then how EASY cooking it would be, and that too in 20mins. 👌🏼

My Breadtime Stories @cook_13429995

<3 Satnaam Shri Waheguru Ji <3

Little had I known back then how EASY cooking it would be, and that too in 20mins. 👌🏼

<3 Satnaam Shri Waheguru Ji <3

Little had I known back then how EASY cooking it would be, and that too in 20mins. 👌🏼

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Ingredients

20 mins

2 servings

1 cupSugar
3 cupWater
1 tbspDesi Ghee
1 cupWheat Flour (Atta)

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Steps

20 mins

1

In a boiling pan, take 1 cup sugar.
2

Pour into it 3 cups of water, and put the flame on.
3

Within a minute, you will see the sugar melting down.
4

And the syrup will boil in 3-4 mins. Let it simmer for about a minute. Put the flame off.
I have learnt it over years, that consuming uncooked sugar causes pain or numbness in legs. That is why when it’s Shikanji or Rasna season, my Mom always stacks up on chashni (sugar syrup) so that we don’t simply dissolve a tsp in a glass and have it our way.
5

In the meanwhile, in another pan (non-stick would be easier), take 1 tbsp ghee. Put the flame on.
My MIL gave me a good 1kg of home-made ghee yesterday, my hands had been itching to make this Halwa since then. 😜
6

In this weather, the semi-molten ghee took just 15-20 secs of LOW-MEDIUM heat to become clear. Add in 1 cup of Atta (wheat flour) without any delay.
Also, do not touch the knob till the halwa is ready. Between low and medium is the best flame setting. {Any more, and the ghee will behave like a hungry infant. Attention-seeking. Unmanageable. Definitely disowned.}
7

Stir the ghee and atta well. Begin slowly, because the superhot ghee only needs an excuse to jump up on you.
While mixing, take care that there should be no lumps. Remember how silky-smooth the Parshad is?
And also, be prepared to keep stirring it *ALMOST* CONTINUOUSLY to achieve the best consistency.
8

See the colour darkening? This is 2 mins down.
9

I believe the last-possible *safe* stage to achieve without stirring is when there are little bubbles forming up in the mix. This is high time you begin stirring again.
10

10 mins down. Another shade darker. Today, while clicking this picture, it dawned upon me that just like the halwa, I’m getting better at it with time too.
11

Pour in the sugar syrup *slowly* WHILE stirring the mix *slowly*.
Both the things are simmering hot, and the intense steam that will rise here will also demand that you keep blowing air around your hand to prevent any heat burns.
12

Stir, stir, stir.
The next 30sec will show you how THIRSTY the atta is, this guy will dry up in no time!
13

10 seconds later.
14

Another 10 seconds later.
15

Zoom in, see the texture? We are there, my fellow Parshad-freaks! Put the flame off.
16

This step is completely optional. I like to have a distant aftertaste of elaichi or kesar in anything sweet I eat. So I added in crushed seeds of 3 green cardamoms. Mix well.
17

This is DEFINITELY nowhere close to the blessing-imparting Karha Parshad we get in Gurudwaras.
But if you’ve been craving a hearty serving without getting embarrassed in a Gurudwara, I just shared my trick. :)